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Layered Baked Spaghetti

During the holiday season, I have several dinner parties. I make sure that I’m always ready to host, by having several freezer meals on hand. One of my favorite freezer meals that I love serving during the holidays, or any other gatherings would have to be my Layered Baked Spaghetti!

My recipe for baked spaghetti is quite easy. I use ground beef, Italian sausage, and lots of cheese. I layer all the ingredients in a 9×13 bake dish, then I either freeze it for later use, or bake it.

Freezing this easy baked spaghetti is simple. All you have to do is use a aluminum bake dish, layer the ingredients, cover with the aluminum bake dish lid, and label.

When you’re ready to cook the spaghetti, simply remove from the freezer, let thaw, uncover, and bake for 30-40 minutes.

You can freeze the spaghetti for up to 2 months! Cool right? Be sure to check out my Freezer Meal 101 page for more freezer meal tips!

Hello Mrs.Rosie
Hello how are you? When I saw this recipe it reminded me of how I first started making my spaghetti and said wow there it is I’ve gotta try this and so there for I did it was great thanks for sharing this recipe it made me fall back in love with spaghetti again.

Rosie I just want to thank you!! This recipe was everything!! I use the same meats when I normally make mine but I was so tired of it and it was just not what I wanted anymore. But this recipe gave spaghetti new life! I tried it with Prego sauce. Delicious!! The baked on cheese, the perfect combination of flavors from the meat…it was perfect! All but one of my kids loved it, but she doesn’t count because she’s at That stage *side eyes* lol My hubby and I Both had extra servings. Thanks for sharing!

Ok so everyone suggested Spaghetti and my thoughts were ugh! So I remember you posting his recipe!!! Omg it is so simple, yet so delicious. Totally changes spaghetti! Everyone rave don’t about it! Thanks for sharing Rosie! You at a gem

I am writing down the ingredients to shop tomorrow to make this. If I half all the ingredient will it still work in a 9×13 pan? However, I am thinking I will go ahead and make the serving for 12 because I have a feeling it will taste great!

hello ROSIE, I AM A CHEF MYSELF, AND I’M ALWAYS LOOKING FOR DIFFERENT WAYS THAT OTHERS MIGHT CREATE THEIR DISHES, I MUST SAY I RAN ACROSS THIS RECIPE OF YOURS TODAY, AND IT LOOK VERY PLEASING, AND DELICIOUS , SO YES I WENT TO THE MARKET TODAY AND THIS IS DINNER TONIGHT LOL THANKS SO MUCH, I’LL LET YOU KNOW HOW IT TURNS OUT.

For less then $ 15.00, A large head of cabbage, and a bag of wide egg noodles, and about a quarter cup veg. oil. Chop cabbage, med. size pieces, fry in large skillet in veg. oil or big pot. Boil noodles , mix the two together, dinner is served.

I am so excited about this recipe. We are having our Smiley Soul Food Sunday this week and they told me they wanted a Spaghetti Casserole and here it is and it looks so good. I can’t wait to share it with my family this weekend. I just found you and I’ve used a few of your recipes and they turned out great and I can’t wait to try this one as well. I will come back and let you know how it turned out.,……Thanks and keep them coming.